At ten in the morning, the competition began on ti.
This ti, the master chefs from Yuqing Hall and Baihua Tower were very careful, they not only refrained from mocking Shen Qiang again, but they also didn't speak a single word to him.
Besides that.
Having the experience of the previous competition.
The semifinals from five to three.
The dishes presented by the teams were no longer limited to cold dishes.
Various delicacies were also used to their fullest.
In such a situation, it was clearly impossible to win the competition by taking an unconventional approach.
After so comprehensive consideration.
In the Datong River's competition from five to three, not only did Shen Qiang continue his usual practice of not cooking, but even the French chef Adrian and Lv Shuyao's father were not the real head chefs today.
Today, the representatives from Datong River were two of its senior chefs, Jin Xiuji and Park Taiheng.
The reason for deploying these two as the absolute main force in the five-to-three competition was simple.
It was decided by Shen Qiang last night after tasting the specialties of all the chefs participating in this competition.
The French chef Adrian's best dish was pan-seared foie gras with a glass of red wine, which was indeed perfect, but this was Huaxia Culinary Awards, and using this as the main dish for Datong River would undoubtedly upset the audience.
As for Lv Shuyao's father, he was most proficient in a banquet featuring a whole fish.
Especially his pufferfish dish, which really was too amazing.
But unfortunately.
Pufferfish was one of the ingredients explicitly banned in this competition.
Among the other chefs, one was especially good at Hunan cuisine, incense, spicy, with varied flavors, and Shen Qiang loved it.
But it wasn't quite appropriate to use in this competition.
There was also a chef who excelled in ZJ cuisine, Dongpo pork made by him made Shen Qiang salivate just thinking about it.
But it was still not suitable for the competition.
Because Shen Qiang had simply investigated the situations of the other competing teams.
Yuqing Hall and Baihua Tower are ancient restaurants in Huaxia, having been around for thousands of years, and there's no major cuisine they don't know.
The other two teams were also formidable.
The team from Shanghai, ranked fourth in points, was famous for its imperial cuisine, each dish served was said to have been eaten by emperors in the past.
The other one was even more impressive, the team leader was reportedly a culinary god of Hong Kong, Macau, and Taiwan, even Lv Shuyao's father admitted that he initially wanted to study at that restaurant, but wasn't successful because the restaurant thought he was too old and didn't want him.
The only reason Shen Qiang let Jin Xiuji and Park Taiheng fight against such strong teams was because not only were they veterans of Datong River.
They were also authentically from the Korean ethnic group.
What they were best at was naturally Korean cuisine.
As one of the fifty-six ethnic cuisines of Huaxia, North Korean cuisine usually has little opportunity to grace the tables of grand halls.
But today was different.
It was the semifinals of the Huaxia Culinary Grand Prix.
Even with Shen Qiang competing, it would be difficult to win over Yuqing Hall and Hundred Flowers Tower, experts in the eight major cuisines.
If he chose to serve dicinal dishes, firstly, the five judges' tastes varied, and secondly, due to Bianyi's incident, Shen Qiang was distracted and not fully focused. Reluctantly participating might not guarantee victory in a pure culinary competition.
Therefore, after tasting Jin Xiuji and Park Taiheng's Cold Rice Noodles and Cold Rice Noodles, Shen Qiang imdiately decided to let them compete.
After all, authentic, unadulterated cuisine is not sothing one can casually encounter.
After the judges had tasted many delicacies, the food from the pure North Korean ethnic group might just surprise them.
The competition moved quickly.
All teams had only one hour to prepare their dishes.
Soon, it was eleven o'clock in the morning.
The dishes from each team were successively ready.
Having had the experience from the previous round.
The dishes from all teams were very well prepared, with scores above forty points. This ant even the most discerning judges had given an average rating of at least 8 points to each team.
This was normal, as by this point in the competition, only the strongest teams remained.
Very quickly.
When the seemingly simple cuisine from Datong River was presented, everyone was stunned.
The live webcast was filled with comnts in an instant.
"6666, Cold Rice Noodles, Cold Rice Noodles, and spicy cabbage, Datong River is indeed a Korean restaurant."
"Pfft, don't talk nonsense if you don't understand, what Korean restaurant? Looking globally, of the 230 North Korean surnas, 164 originated from Huaxia. They used Chinese characters for record-keeping in the 15th century, so these cold noodles and pickled vegetables are originally our Huaxia northern ethnic snacks."
"Yes, exactly, cold noodles, pickled vegetables, stone pot rice, these are all common in the north, nothing surprising."
"Right, a few hundred years back, the peninsula was rely our tributary, paying homage annually, essentially equivalent to one of our provinces."
"Yes, yes, that's right."
The online comnts were frenzied, and at this mont, the scene at the competition was equally astonishing.
But later, after tasting the ordinary-looking Cold Rice Noodles, Cold Rice Noodles, and various refreshing pickled vegetables, the eyes of all five judges lit up.
"Unlike the frying and stir-frying of the eight major cuisines, the original North Korean Cold Rice Noodles, Cold Rice Noodles, and naturally fernted pickled vegetables contain a unique flavor of nature, without greasiness or complexity, only freshness and naturalness, which is why I give a perfect score!""
"From my personal perspective, I prefer Yuqing Hall's garlic-stead lobster because, in my heart, it is like a noble, elegant lady, rare and sought-after. anwhile, Datong River's Cold Rice Noodles, Cold Rice Noodles, and spicy cabbage are like the girl next door, plain and lovely, seen every day, so I choose to give it nine points."
"Life isn't just about poetry and distant dreams; more often, it's about simplicity and the mundane in front of us. Expensive lobster and top-grade beef aren't sothing we can eat every day, so I think such refreshing Cold Rice Noodles might be a sanctuary in a noisy city, a perfect score!""
"Seeing the Cold Rice Noodles, Cold Rice Noodles, and mixed vegetables, I was very impressed by Datong River's courage. Compared to lobster, top-grade beef, and shark fin, this simple bowl of Cold Rice Noodles reminded of ordinary life, so I give it nine points."
"I don't know how to describe my feelings right now, facing these Cold Rice Noodles, I was initially resistant. Do you understand? Because I am a gourt, I am a judge of the competition, and I didn't want the competition to turn into a snack street. But when I tasted the sour and sweet flavor of the North Korean Cold Rice Noodles, I changed my mind because making top ingredients into delicious food is not difficult. What is rare is using ordinary ingredients and a refreshing taste to satisfy our craving for delicacies, so I give it nine points.""
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